Topics:

Comments

A great forum for meadmaking is gotmead.com. The site is free and has a wealth of information. There is a "newbies" how to make mead booklet that goes through the process. I am hoping that we all use the no heat method for making mead as it protects the floral aspects of the honey from being lost due to heat.

Pitched 15g of Premier Cuvee dry yeast on 3 gal of must yesterday at 2PM. SG is 1.136. Followed exactly the instructions on TOSNA 2.0 for preparation and pitching based on my volume and sugars. As of this morning, I see no activity/bubbling in the airlock...not even very subtle. I'm wondering if I could have done something wrong, or if I should just wait a little longer to see any activity.

Did you rehydrate your yeast? I used 7.5 grams of Go-Ferm disolved in 150 ml of hot water, then cooled to 104 and addeded 6 grams of yeast and cooled to within 10 degrees of pitch temperature before adding to the must.

LOL Walter! Stirred, but didn't check PH at 24 hour mark. Didn't foam all that much. It started bubbling yesterday afternoon and has been going ever since. Still seems to be rather sluggish compared to beer, and I've never even done a beer with this high of gravity. Will take a reading at 48 hour mark when I add more Fermaid. BTW, that fermaid once hydrated smells like a freshly opened can of Alpo. YUK!